Roasted Sweet Potato Wedges

These seasoned sweet potatoes are the perfect nutritious side dish to any meal.

Makes 4 servings

Ingredients:

2 medium orange or white sweet potatoes, cut into wedges

1/8 teaspoon cinnamon

1/4 teaspoon seasoned salt

1/4 teaspoon ground cumin

1/8 teaspoon black pepper

1/4 teaspoon garlic powder

 

  1. Preheat oven to 450 degrees F.
  2. Combine sweet potatoes, cinnamon, salt, cumin, black pepper, and garlic powder in a plastic bag.  Seal and shake.
  3. Place sweet potatoes on a baking sheet (do not overlap) coated with vegetable oil spray, olive oil or coconut oil.
  4. Bake for 20 minutes or until very tender, flipping potatoes once during cooking.

Veggie Pancakes

Serves 2 – 3

Ingredients:

2 cups shredded veggies (I like to use a mix including things like white potatoes, sweet potatoes, zucchini, yellow squash and/or carrots . . . whatever you have on hand)

2 eggs

1 tablespoon whole-wheat flour

1/4 teaspoon salt

Olive oil for cooking

Optional garnishes: Sour cream and/or applesauce

 

  1.  Combine the shredded veggies with the eggs, flour, and salt.  Mix thoroughly,
  2. Heat a thin layer of olive oil in a saute pan over medium heat.  It is important that the heat is the right temperature because you want the pancakes to cook all the way through the middle by the time they are brown on the outside.
  3. Once the oil has heated up, add pancake size dollops of the veggie mixture into the pan.  Cook for several minutes until the bottom starts to brown.  Then flip and repeat.
  4. Transfer cooked pancakes to a plate lined with paper towels.  Serve warm with sour cream and/or applesauce.